Slow-Roasted Rack of Milk-Fed Veal


Preparation info

  • Serves


    • Difficulty


Appears in

The Food I Love

By Neil Perry

Published 2005

  • About

It can be a problem to get good-quality milk-fed veal in Australia and the United States. In Europe, milk-fed veal is more widely available but sometimes the rearing arrangements may be a little questionable. The best option is to trust and work with your butcher, and they may be able to get good-quality veal racks that you can roast.

This recipe works on exactly the same principle as the previous one. The essential thing to do is to bring the veal to the correct core cooking temperature of around 60°C (140°F). It is higher than that of the beef as milk-fed veal is best served just below well done, rather than rare. The veal is cooked at a low temperature, which is sympathetic with the fact that veal is very lean and therefore dries out easily.

This recipe produces a succulent roast that goes well with a simple dressing. As with the beef, it is great to get a full rack and have a few friends over. It presents beautifully and is something that most people won’t have seen. Make sure the butcher removes the chine bone from the ribs, otherwise carving will be difficult.